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Can't believe it's raw carrot cake

November 21, 2009

Average:

0

Servings:

Perfect for 2 but could easily serve 4

I was really craving something “bready” and rich. I couldn’t believe how great this turned out. Every bite was amazing with banana ice cream.I don’t have a dehydrator so I put my oven on the warm setting and let it sit in there over night. It was just warm to the touch, not hot at all.Finally, I made it again this week and took a better picture

Blend carrots in food processor until mixture is pulpy
Remove carrots from processor. Blend walnuts until you get a meal. Add pumpkin pie spice,ginger and a little salt and continue to blend. Add carrots and blend until you have a lumpy cake batter. Remove mixture. Process raisins with water and vanilla. Add raisins to cake batter. Stir together. You should have something that looks like a muffin batter of a dark color.Transfer mixture to a small container and dehydrate for 24 hours.

2.

This recipe certainly caught my eyes and excited my taste buds. I adore carrot cake but almost every recipe I've found calls for carrot pulp, and of course I am not fortunate enough to have a juicer...yet. Thanks for the idea. I might just have to give this one a try!

5.

This is a really great idea! I made "brownies" at my moms this weekend without a dehydrator and they turned out great. It's similar to yours. It's under brownie emergency. My boyfriend always want me to add walnuts to things so they are a great way to get other people to try raw. You could make the brownie recipe with walnuts instead of pecans. I just used regular hersheys unsweetened cocoa from the grocery store, coconut shavings from grocery, dates, and raisins. It's good for breakfast too!